French Onion Soup
Show: Paula's Home Cooking
Episode: French Fare
Rate This RecipeRead users' reviews (133)
- Recipe categories: Cheese, Gruyere, Vegetables, Onion,
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- ratings & reviews(133)
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Average Rating:
Total Reviews: 133
Showing 31-40 of 133
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By NattyRN
Round Hill, VA
on February 04, 2010
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This was great, I added a couple ot teaspoons (to taste of boullion to make the flavor richer. I thought the thyme and bay leaf flavor was perfect, but I used very large onions, which may have distributed the flavor more than the other raters. I will caramlize the onions next time. This makes a ton of soup! We had it for lunch all week!
By staceycanady
Haughton, Louisiana
on February 04, 2010
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I made the beef broth from (8 bouillon cubes with (9 cuos of water and I added about (3 good shakes of Worcestershire sauce, this made the broth very rich. I carmalized the onions and garlic in a stick of butter and olive oil (about one round, around the pan. the onions have to cook until they are very brown. I also did not use the bay leaf, and used only half the Thyme suggested. This WAS THE BEST SOUP I have ever made. My whole house smelled like my favorite Deli in Shreveport!! thank you all for the suggestions!!!!!!!!!!!!!!!!!!!!!
By tiramsu
Wichita
on February 03, 2010
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i made this and toward the end of the cooking, tasted it again and still did not like it. i felt the problem was that 1 the onions needed to cook much much more (to a dark brown color - and in butter, not oil and 2 that the amount of thyme called for (dried thyme was way too much.
sooo, i scooped the onions out of the soup, sauteed them to death in butter, concentrated the broth with some beef bullion cubes to lessen the thyme flavor and it worked. it was very good. disappointed with Paula's basic recipe, though
By yanachka_17_118...
bellingham, WA
on February 02, 2010
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good good good yum
By dcm_1_7112663
Alpharetta, GA
on February 01, 2010
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This recipie is really great! I cooked the onions a little longer and I added salt because I used low sodium broth. The bread and Gruyere is perfect!
By kayakingbug_124...
Paradise, 43
on January 29, 2010
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I cant even begin to tell you how much I love making this french onion soup for special dinner parties. Everyone just raves about it. Thank you Paula for sharing
By AllysontheCookist
Raleigh/Durham, NC
on January 26, 2010
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A bit bland...I think the onions need to caramelize, and there's simply not enough salt. That could be because of my choice of beef broth, but nonetheless, I just wanted more flavor. The bread and Gruyere, however, are PHENOMENAL and make even a bland soup delicious.
By bluice_911_10835989
Hertford, NC
on January 24, 2010
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I made this on a day that I was sick with a cold. It was just what the doctor ordered. I agree with previous reviews that the bay leaf is too strong. I love the flavor though so I left the bay leaf in for half the time and it turned out perfect! So easy!
By ccmoff@comcast.net
Fort Collins, CO
on January 19, 2010
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I agree I only put in half a bay leaf after ready comment about bay leaf and if was a very strong flavor took out the onion flavor. bummer...added more wine and cooked longer and helped fix it.
By wessonality_125...
San Marcos, 43
on January 18, 2010
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Just finished making this soup and was very disappointed. Please beware when using the amount of thyme and bay leaf it calls for. The herbs overpowed the flavor of the beef stock. All I tasted was the thyme and bay leaf. Unless you are really fond of these herbs, I'd omit them.